Chicken Potpie In A Pumpkin
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
35
Spice
58
Sweetness
48
Sourness
44
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
5 tbsps
Butter1 tsp
Salt1 tsp
Nutmeg (freshly grated)450 g
Pearl Onion2.5 cups
All-Purpose Flour2.5 cups
Chicken Stock (homemade)1 cup
Milk2 tbsps
Thyme Leaves6 sprigs
Parsley (fresh flat-leaf)2 tbsps
Sage (chopped fresh)1 tsp
Whole Black Peppercorns2 stalks
Celery (cut into 1/3)680 g
Chicken Wing6 cups
Water (cold)Directions:
1
Heat oven to 375 degrees F
2
Slice the tops off the pumpkins
3
(Placing a pumpkin on a towel will help keep it from rolling around
4
) Scoop out the seeds, and discard
5
Using a pastry brush, brush insides of pumpkins with 2 tablespoons melted butter
6
Season insides of pumpkins with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon nutmeg
7
Place pumpkins on a baking sheet; cover tightly with foil
8
Bake until tender, about 30 minutes
9
Bring a medium saucepan of water to boil
10
Add pearl onions, and let simmer for 15 minutes
11
Drain; rinse under cold running water
12
Peel onions, and set aside
13
Melt 5 tablespoons butter in a large, high-sided skillet set over medium heat
14
Add potatoes and onions, and cook, stirring occasionally, until the potatoes begin to turn golden
15
Add mushrooms and carrots, and cook 4 to 5 minutes more
16
Add flour, and cook, stirring, for 1 minute
17
Add reduced chicken stock and milk, and bring to a simmer
18
Cook until thick and bubbly, stirring constantly, 2 to 3 minutes
19
Stir in chicken, thyme, parsley, sage, remaining 1 1/2 teaspoons salt, 3/4 teaspoon grated nutmeg, and 3/4 teaspoon pepper
20
Remove from heat, and divide mixture among reserved pumpkin shells
21
Roll each piece of pate brisee to an 1/8-inch thickness
22
Pull center of dough upward to form a pumpkinlike stem
23
Place over the hollow of each filled pumpkin
24
Using the back of a small paring knife, mark the dough to simulate the lines of the pumpkin
25
Brush top of dough with egg wash
26
Bake until crust is golden, about 45 minutes
27
; Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot
28
Add stock and 6 cups cold water
29
Bring to a boil
30
Reduce to a very gentle simmer, and cook for 45 minutes
31
Liquid should just bubble up to the surface
32
A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard
33
Repeat as needed
34
After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle
35
Remove the meat from the bones, set the meat aside, and return the bones to the pot
36
Shred the chicken, and set aside in the refrigerator until ready to use
37
Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed
38
The chicken bones will begin to disintegrate
39
Strain the stock through a fine sieve into a very large bowl
40
Discard the solids
41
Place the bowl in an ice bath, and let cool to room temperature
42
Transfer to airtight containers
43
Stock may be refrigerated for 3 days or frozen for 4 months
44
Refrigerate for at least 8 hours, or overnight
45
If storing, leave fat layer intact to the seal the stock
46
Before using, remove the layer of fat that has collected on the surface
47
Yield: 5 quarts Put the flour and salt in the bowl of a food processor
48
All ingredients should be cold
49
Add the pieces of butter, pulse for approximately 10 seconds, or just until the mixture resembles coarse meal
50
Add the thyme leaves, and pulse to combine
51
Add ice water, drop by drop, through the feed tube with the machine running, until the dough just holds together without being wet or sticky; do not process more than 30 seconds
52
Test the dough at this point by squeezing a small amount together
53
If it is crumbly, add a bit more water
54
Divide the dough in half, and shape into 2 disks
55
Wrap in plastic film, and refrigerate to chill for at least 1 hour
56
This recipe makes enough to cover 12 potpies; wrap any unused dough in 2 layers of plastic wrap, and freeze for later use